Mushroom Casserole

Name: Mushroom Casserole
Ingredients: 1 pound fresh mushrooms; loaf of French or Italian; 2 cups heavy cream; salt and pepper

From A lady of good taste, 1954

Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1707Calories

23 gProtein

33 gCarbs

168 gFat

Full nutrition (33 nutrients)

Calories1707 kcal

Protein23 g

Carbohydrates33 g

Fiber4.5 g

Sugars9 g

Total Fat168 g

Saturated Fat96 g

Monounsaturated Fat34 g

Polyunsaturated Fat0.7 g

Cholesterol482 mg

Sodium119 mg

Potassium1896 mg

Calcium300 mg

Iron2.3 mg

Magnesium69 mg

Phosphorus657 mg

Zinc3.4 mg

Copper1.4 mg

Manganese0.2 mg

Vitamin D0.9 mcg

Vitamin C9.5 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K11 mcg

Vitamin B60.6 mg

Vitamin B120.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.8 mg

Niacin (B3)17 mg

Folate77 mcg

Choline78 mg

Caffeine0 mg

Water691 g

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 19. The excerpt below is the record exactly as published.

Mushroom Casserole 1 pound fresh mushrooms loaf of French or Italian 2 cups heavy cream bread salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.